By: EatingWell User
Measurements are all wrong
I am no chef, but I'm sorry to report that this recipe made for a pretty awful dressing. The main problem is that the oil overwhelms everything else. The end result is something that does not resemble honey mustard vinaigrette at all, and the color is more of a gray yellow than the picture of dressing accompanying this recipe. I winged my own recipe and came up with something more resembling a vinaigrette. I omitted the garlic and salt. I used equal parts honey to equal parts white wine vinegar. Then I added teaspoon-sized dollops of both dijon and yellow mustard along with the juice of half a lemon. Finally, I added just enough olive oil (probably 1/8 of a cup) to blend everything together. It ended up a little tangy, so I added slightly more and more honey until it was sweet and citrusy.
Pros: The basic idea is here,
Cons: Way too much oil, not enough honey